[Sca-cooks] jellied milk

[Volker Bach]

Am Sonntag, 2. Oktober 2005 08:45 schrieb Stefan li Rous:
> Ro mentioned in a review of a recent dayboard she did:
> > Cold fruit.  Raw veggies didn't play well, jellied milk would have
> > been a
> > nice touch (thought of it way to late.).
>
> Has anyone made jellied milk before? Have you served it at an SCA
> event? How did it go over? Redaction?

I made it (not at an SCA event), taking a shortcut with modern gelatin (rather 
than boiling down isinglass). I added sugar and cinnamon, but I'm not sure 
whether that combination really is period. Half the milk had sandalwood 
boiled in it to make 'red' (more like brown, really) and half was yellowed 
with saffron, and the whole poured into baking tins and cut into squares 
after gelling. I then arranged them in a chequerboard fashion. It looked 
rather cute, but not many people liked it. Me included.

Now I found this recipe for jellied almond milk I might try whether that goes 
over better.

(Königsberg MS)

[[17]] Wilthu machenn ein Sulzenn, die dreyerley Gestaltt hatt:
so nim Haueßenn plossenn die verseudtt inn Wasser schonn und nyme
dan dicke Mandell und Petersiligenn und hacke den gar klein un(d) reib
in ein Scherbenn der Mandell Milch und thu dan denn Trithell der Milch
doruntter und zuckers den woll abe, das wirdt ein grüne Varbe und
nyme dan disse zwey Theill (und) seudt inne einer Pffanenn und zucker
es auch abe und loß es sidenn und geueß ein Theill alls weiß uff ein
Pffenlein und mach dann das drytthell gell gleich und geuß und geueß (!)
daß auch uff ein Pffendleinn und laß es dann stenn und seudt und
seudt (!) dann die grin Varbe auch in einer Pffanenn und geuß dann
alls uff ein Pffanenn. also hastu dreuerley Varbe und las eß stein, biß
es hertt wirtt und habe es denne uber das Feuer und zuck es baldt
herabe und sch(l)ag es denn uff ein Panck und schneidt eß dann schagzaglett 
(?)
und leg es denn uff ein Schussell, ein weill weiß, ein weill
gell, einn grine biß die Schüssell vol(l) wyrtt und versalcz nicht.

If you want to make a jelly of three kinds
Take isinglass and boil it in water. Then take a lot of (ground) almond and 
parsley chopped small, grind the almond milk into a plate, add a third of the 
milk and sugar it well. That will be green. Then take these (other?) two 
parts and boil them in a pan, sugar them, let them boil and pour off one part 
of it onto a pannikin as white. Make the third part yellow and pour and pour 
(repeated) that into a pannikin, too. Boil and boil (repeated) the green 
color in a pan, too, and pour all of it into a pan. Thus you have three 
colors. Let it stand until it hardens, then lift it over the fire, pull it 
off again quickly and turn it out onto a board. Cut it /schagzaglet/ 
(chequered i.e. 'like a chessboard'?) and put it into a bowl, once white, 
then yellow, then green, until it is full. Do not oversalt.

Giano


		
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